Foie de veau à la Lyonnaise
A French classic: veal liver Lyonnaise style. Rich in flavour, easy to prepare, and irresistible with caramelised onions and a splash of vinegar.
Serves: 4
Preparation: 10 minutes
Cooking: 30 minutes
Total time: 40 minutes
Ingredients (serves 4)
- 500 grams veal liver (sliced about 1 cm thick)
- 3 large onions
- 40 grams butter
- 1 tablespoon sunflower oil
- 1 tablespoon white wine vinegar
- 1 bunch flat-leaf parsley
- Salt and freshly ground black pepper
- Flour (for dusting)
Preparation
- Cut the onions into thin half rings.
- Pat the veal liver dry and lightly dust with flour.
- Finely chop the parsley.
Method
- Heat half the butter in a frying pan over low heat. Add the onions and a pinch of salt. Let them caramelise gently for 15–20 minutes, stirring regularly. Remove from the pan.
- Increase the heat. Add the oil and remaining butter. Fry the veal liver for 1–2 minutes per side, until just cooked and still pink inside. Season with salt and pepper. Divide over the plates.
- Return the caramelised onions to the pan, deglaze with vinegar, and let simmer for 1 minute.
- Spoon the onions over the liver and sprinkle with fresh parsley before serving.
Serving tip
Delicious with mashed potatoes, crispy fries or fresh bread. Serve with a light red wine such as Beaujolais or Pinot Noir.
